How to Make Restaurant-Quality Croutons
If Bobby Flay doesn't eat packaged ones, why should you?
by Ellery Simpson
at Loyola Marymount University
3 Lessons I Learned in Culinary School That Weren't in the Syllabus
And sadly, learning not to cut yourself on accident wasn't one of them.
by Hollie Conger
at Oregon State University
The Next Big Food Movement
And the brands you NEED to know about
by Ariana Pergola
at University of Southern California
10 Healthier Alternatives to Fast Food in Orange County
Adios, Arby's.
by Yuki Klotz-Burwell
at Chapman University
5 Things You Didn't Know About Your Salt
The type of salt you use really does matter!
by Drucilla James
at University of North Florida
This is How Difficult it is to Earn a Michelin Star
It takes a star to be a star
by Megan Smith
at Purdue University
Low Carb and Gluten Free Crustless Taco Quiche Cups
Eggs and salsa in the fridge? You're already halfway to making grub with gusto.
by Ellen Gibbs
at University of New Hampshire
The Perfect White Chocolate Raspberry Cheesecake Dessert For Your Next Potluck
Makes 48 servings —or one if you keep them for yourself.
by Lennox McGrain
at New York University
How to Make Authentic Italian Easter Bread
Grab a friend and make some Italian Easter bread.
by Dana Fowler
at University of Cincinnati
7 Important Lessons From the Home Chef Who Taught Me How to Cook
Become the head chef of your home kitchen.
by Kate Donald
at St. Louis University
How to Grill Vegetables 11 Different Ways
Owning the family cookout just got easier.
by Shannon Carney
at Fairfield University
These Shortbread Cookies Make a Perfect Late Night Snack
Best part? They only require four ingredients.
by Wallace Ann Whatley
at High School
